Portabello Mushroom and Greens Risotto
2018-04-30 14:44:44
Serves 4
Ingredients
- 1 teaspoon olive oil
- 4 cloves of garlic, peeled and minced
- 1 medium yellow onion, diced
- 1 cup chopped Portabello mushrooms
- 1 cup chopped kale
- 1 cup Arborio rice
- 2 cups chicken stock
- ¼ teaspoon sea salt
- ¼ cup freshly grated parmesan cheese
- Zest of 1 lemon
- Salt and fresh ground pepper to taste
Instructions
- In the removable cooking pot with the lid off, heat the olive oil on the sauté function. Add garlic, onions, mushrooms, kale, salt and pepper, and sauté for about 3 minutes until the onions are translucent.
- Add the Arborio rice, and chicken stock, and mix well.
- Close and lock the lid and select the risotto button; the default time is 6 minutes, increase to 7 minutes. When using the LUX MAX Multi-cooker, use the Pressure Cook HIGH function and set the timer for 7 minutes. Once the cook time is over, let the pressure release naturally.
- Remove the cover, stir in parmesan cheese, lemon zest, salt and pepper to taste and serve immediately.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/